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Umbi gembili adalah sejenis umbi-umbian inferior yang saat ini konsumsinya berkurang bahkan mengalami penurunan, masyarakat belum mengetahui bahwa umbi gembili (Dioscorea esculenta) memiliki kandungan inulin bersifat hipolipidemia. Pembuatan bubur instan gembili dengan penambahan isolat protein koro pedang (Canavalia ensiformis) diharapkan dapat menurunkan kadar kolesterol dengan cara memperbaiki inulin. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian bubur instan terhadap profil lipid (kolesterol, trigliserida, HDL, dan LDL) tikus Sprague-Dawley. Induksi hiperkolesterolemia dilakukan dengan pemberian lemak babi, kolesterol, pakan ayam broiler dan asam folat pada tikus putih jantan. Rancangan penelitian ini adalah penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan pre-post test yang diterapkan pada 30 tikus putih jantan hiperkolesterolemia yang dibagi menjadi 5 kelompok perlakuan yaitu 2 kelompok kontrol dan 3 kelompok dengan pemberiankan bubur instan sebanyak 40,5 mg, 81,0 mg, dan 121,5 mg/200 g BB tikus selama 28 hari. Penentuan kadar kolesterol total, dan trigliserida melalui metode CHOD-PAP dan GPO-PAP. Analisis data menggunakan paired test dan One Way ANOVA yang dilanjutkan dengan uji DMRT pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan bubur instan terbaik adalah bubur instan dengan variasi tepung gembili 90% dan isolat protein koro pedang 10% pemberian bubur instan dosis 40,5 mg/200 g BB, 81 mg/200 g BB dan 121,5 mg/200 g BB selama 28 hari dapat menurunkan kadar kolesterol total, trigliserida, LDL, dan meningkatkan kadar HDL tikus hiperkolesterolemia secara signifikan. Pada penelitian ini dapat disimpulkan bahwa bubur instan gembili dengan penambahan isolat protein koro pedang 10% berpotensi sebagai pangan fungsional untuk mencegah hiperkolesterolemia dengan nilai kesukaan terbaik

Susu sapi diketahui mengandung nutrisi yang tinggi namun demikian adanya kolesterol dan asam lemak jenuh menjadi faktor pemicu penyakit kardiovaskular yang menjadi pembatas bagi konsumen orang dewasa ataupun orang tua. Penambahan isolat protein biji atau kecambah koro pedang3% pada penelitian sebelumnya memberikan profil asam amino yang lebih baik terutama Glisin, Alanin, Serin, Arginin,dan Lisinyang berperan dalam pencegahan penyakit kardiovaskular.Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan isolat biji ataupun kecambah koro pedang 3% terhadap kadar kolesteroldan profil asam lemak sebelum dan setelah invitro dibandingkan dengan susu sapi tanpa penambahan. Adapun rancangan penelitian yang digunakan adalah rancangan acak lengkap yang terdiri dari susu sapi murni tanpa penambahan(K0), susu dengan isolatbiji koro pedang 3% (K1) dan susu dengan isolat kecambah koro pedang 3%(K2). Hasil penelitian menunjukkan bahwa penambahan isolat biji atau kecambah koro pedang 3% pada susu sapi menurunkan kadar kolesterol susu sapi dan berbeda signifikandibandingkan susu tanpa penambahan. Profil asam lemak susu ditambah isolat kecambah ataupun biji koro pedang adalah lebih baik dibandingkan susu sapi tanpa penambahan yaitu kadar asam lemak jenuh lebih rendah namun sebaliknya asam lemak tak jenuh lebih tinggi. Penurunan kadar kolesterol dan profil asam lemak setelah pencernaan invitro terbaik adalah pada susu isolat kecambah koro pedang 3%. Oleh karenanya, pada penelitian ini dapat disimpulkan penambahan isolat protein biji atau kecambah koro pedang 3% memiliki potensisebagai minuman fungsional untuk pencegahan penyakit kardiovaskular.

Product Diversification of White Saffron Substitute Stick in Karang Taruna Yodha, Argomulyo Village Jogja Youth Farming (JYF) is an agro-tourism development carried out by Yodha youth organizations in Argomulyo Village, Sedayu, Bantul Regency, Special Region of Yogyakarta. Efforts are being made to develop JYF Agrotourism through downstream research. The survey results of the service team found that the Yodha youth organization had a potential to develop functional food entrepreneurs based on local rhizome plants (called as empon-empon) from the Argomulyo village area. In addition, around Agrotourism there are still many vacant fertile lands (idle land) that have not been used intensively. The purpose of this community service activity was to develop the entrepreneurial potential of the Yodha youth organization in Argomulyo Village. Development of potential by preparing the basic ingredients of empon-empon through good cultivation and processing of sticks, which are superior (have antioxidant activity) and are favored by consumers. The solution offered was to conduct training and practice on empon-empon cultivation and how to process it into functional food, sticks product. The JYF youth organization has produced sticks with the addition of empon-empon and sticks that consumers like with the addition of 10% white saffron.

Pumpkin (Cucurbita moschata D.) is an annual plant from the Cucurbitaceae family. The availability of pumpkins in Indonesia is relatively high. Pumpkin production in Indonesia reaches an average of 21 tons per hectare. Pumpkin has high carotenoid content reaching 160 mg/100 g. Pumpkin comes from the family Cucurbitaceae and the genus Cucurbita. The cultivar (Cucurbita moschata D.), which is common for human consumption, is referred to as pumpkin. Rice is a food ingredient as a source of energy for humans. In addition, rice is also a source of protein, vitamins, and minerals beneficial for human health. Based on the color of rice, there are several types of rice in Indonesia, such as white rice, black rice, glutinous rice, and brown rice. Brown rice is generally consumed without going through the grinding process, but it is only ground into broken rice and the husk is still attached to the endosperm. Both of these materials have the potential to be processed into instant porridge. In order to produce an instant porridge that has physicochemical properties and meets consumers’ preferences, it is necessary to optimize different mixtures and ensure the right drying temperature.The research investigated different mixtures of pumpkin and brown rice at different ratios of 25:75, 50:50, and 75:25. Variations of drying temperatures include 150°C, 160°C, and 170°C. The resulting instant porridge was tested for physical properties; color, water absorption capacity, oil absorption capacity, bulk density, and extraction yield. The instant porridge preference test was based on color, aroma, taste, consistency, and overall preference. The instant porridge mostly preferred by the panelists was analyzed for identifying the chemical properties. The data obtained were tested in a completely randomized design. When the analysis marked a significant difference, the Duncan Multiple Range Test was run at a significance level of 5%. The results showed that instant porridge based on physical, chemical, and preference characteristics was influenced by different mixtures of brown rice and different drying temperatures. Concerning the physical properties, preference was obtained from the treatment of pumpkin and brown rice at a ratio of 50:50 at a temperature of 160°C. The chemical composition of the instant porridge included 5.62% water, 12.37% protein, 3.70% fat, 1.81% ash, 1.361.79 (mg GAE/g) phenolic, 164.36(µg/g) beta carotene and 41.5% RSA antioxidants.

Diabetes is a congenital disease resulting from inefficiencies in insulin production and activities. Instant porridge mixed with pumpkin and brown rice (instant porridge mix) can be a functional food to lower blood sugar. This study aimed to determine the hypoglycemic activity and the ability of instant porridge mix to regenerate pancreatic beta cells in diabetic rats. Diabetes was induced by Streptozotocin (STZ). Instant porridge mix was used to substitute the standard feed AIN-93 at 0, 10, 20, and 30% levels. The hypoglycemic activity test used 30 Sprague Dawley rats assigned to five groups with six each. The groups were (1) normal rats fed with standard feed AIN-93, (2) DM/diabetes mellitus rats fed with AIN 93 feed, (3) DM rats fed with 10% instant porridge mix, (4) DM rats fed with 20% instant porridge mix, and (5) DM rats fed with 30% instant porridge mix. The treatment was carried out for twenty-eight days, and blood sampling was carried out at seven-day intervals for blood analysis to determine glucose levels. At the end of the study, the levels of MDA (malondialdehyde) and blood glucose in the liver of the rats were also analyzed. A histopathology test was also done on the pancreas. The results showed that feed substitution (20%) with instant porridge mix significantly (p

The aim of this research was to determine the best legumes for increasing protein of artificial rice that was made of dried growol or oyek based on physical, sensory charactersitics and glycemic index. The experiment design of this research was randomized complete design with the single factor of legumes type, that were soybean mungbean, vevet bean, and cowpeas. The first step of artificial rice processing was mixing dried oyek and legumes flour with 3:7 ratio. The next step was forming the dough into the same as rice, steaming, and drying for producing artificial rice that could be stored. The products of artificial rice were analyzed for texture, colour, and preference level of dried and steamed procuct, proximate composition of dried product, and glycemic index (IG) of steamed product. The result of this research showed that the type of legumes affected the physical and sensory characteristic of artificial rice. The best legumes for producing artificial rice was mungbean. The preference level of the best product was better than the other legumes, and the same as original rice. The proximate composition especially protein content of the best product was the same as original rice, and its IG was be categorized in low IG food product. ABSTRAK Penelitian ini bertujuan menentukan jenis kacang-kacangan yang tepat untuk meningkatkan kadar protein beras analog dari growol kering atau oyek berdasarkan sifat fisik, kimia, sensoris, dan indeks glisemik. Penelitian dilaksanakan dengan rancangan acak lengkap faktor tunggal yaitu jenis kacang-kacangan yang meliputi kacang kedelai, tunggak, koro, dan kacang hijau. Beras analog/artificial dibuat melalui tahap pembuatan adonan yang terdiri campuran tepung kacang-kacangan dan tepung oyek dengan perbandingan 3:7. Selanjutnya dibentuk menyerupai beras, dikukus, dan dikeringkan sehingga diperoleh beras analog yang dapat disimpan. Produk kering dan produk yang siap dikonsumsi (nasi analog) selanjutnya dianalisis tekstur, warna,tingkat kesukaan, dan komposisi proksimat pada beras analog, serta indeks glisemik pada nasi analog. Hasil penelitian menunjukkan bahwa jenis kacang-kacangan berpengaruh terhadap sifat fisik dan tingkat kesukaan beras maupun nasi analog. Jenis kacang-kacangan terbaik adalah kacang hijau yang memberikan tingkat kesukaan nasi analog paling baik dibandingkan jenis kacang-kacangan lainnya dan nilainya sama atau tidak berbeda nyata dengan nasi biasa. Komposisi proksimat beras analog terbaik khususnya kadar proteinnya hampir sama dengan beras biasa, dan IG-nya dikategorikan dalam bahan pangan ber-IG rendah. Kata kunci: Beras analog/artificial; ubi kayu; oyek; indeks glisemik; kacang-kacangan

Protein content of winged bean is almost the same as soybean, but the beany flavor is more poweful than soybean. Therefore the protein of winged bean was isolated prior to use as raw material of yogurt. This research was aimed to determine the potency of hypocholestrolemic activity of yogurt protein isolate of winged bean through in vivo bioassay by using Sprague Dawley male rats. The treatments of the research were yogurt feed treatment with concentration of yogurt 0 (standard feed without yogurt as a control), 2, and 4 g yogurt/day as low and high concentration treatment respectively for 4th weeks after hypercholesterol feed treatment for 1 week. The blood lipid profile of rats, including triglyceride, cholesterol total, High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL) cholesterol were analysed on the 2nd and 4th weeks for the yogurt feed treatment while for before yogurt feed treatment, the evaluation were based on the adaptation phase and the 1st week for hypercholesterol phase. The result of this research showed that the blood triglyceride, cholesterol total, LDL increased, and the blood HDL decreased in hypercholesterol phase before yogurt feed treatment. The potency of hypocholestrolemic of yogurt from protein isolate of winged bean was shown by the decreasing of blood triglyceride, cholesterol total, LDL and increasing the HDL cholesterol after the yogurt feed treatment with low and high concentration. That indicated that yogurt that was made of protein isolate of winged bean could reduced cholesterol. ABSTRAK Biji kecipir memiliki kadar protein yang hampir sama dengan kedelai, namun bau langunya lebih tajam daripada kedelai, sehingga perlu diisolasi proteinnya sebelum digunakan sebagai bahan baku yogurt. Tujuan penelitian ini adalah menentukan potensi hipokolesterolemik yogurt isolat proteun biji kecipir melalui uji biologis in vivo menggunakan tikus jantan Sprague Dawley. Perlakuan penelitian ini adalah perlakuan pakan yogurt dengan konsentrasi 0 (pakan standar tanpa penambahan yogurt sebagai kontrol), 2, dan 4 g yogurt/hari berturut-turut sebagai perlakuan konsentrasi rendah dan tinggi selama 4 minggu perlakuan pakan yogurt sesudah pemberian pakan hiperkolesterol selama 1 minggu. Profil lipida darah tikus meliputi kadar trigliserida, total kolesterol, kolesterol High Density Lipoprotein (HDL), dan Low Density Lipoprotein (LDL) dianalisis pada minggu ke 2 dan 4 minggu selama perlakuan pakan yogurt dan sebelum perlakuan pakan yogurt yaitu pada fase pemeliharaan adaptasi dan 1 minggu pada fase pemeliharan hiperkolesterol. Hasil penelitian ini menunjukkan bahwa trigliserida, total kolesterol, dan kolesterol LDL meningkat dan kolesterol HDL menurun selama fase pemberian pakan hiperkolesterol sebelum perlakuan pakan yogurt. Potensi hipokolesterol yogurt isolat protein biji kecipir ditunjukkan dengan penurunan trigliserida, total kolesterol, dan kolesterol LDL, serta peningkatan kolesterol HDL sesudah perlakuan pakan yogurt dengan konsentrasi rendah maupun tinggi. Hal tersebut mengindikasikan bahwa yogurt isolat protein biji kecipir mampu menurunkan kolesterol.

Oyek or dried growol was traditional food from Kulonprogo Yogyakarta that was made of cassava through spontaneous fermentation by soaking in water. After that, the cassava was formed, steamed, and dried. Oyek could be utilized as main food for substituting rice, but the protein of oyek was lower than rice. This research was conducted to determine the best treatment of oyek based on the preference of the oyek that were made of variation of germinated and ungerminated cowpeas flour addition (oyek treatment). This research was also to determine the proximate composition especially the increase of protein and lactic acid bacteria of the best treatment of oyek compared with oyek without cowpeas addition (control). The result of this research showed that the 30% flour of cowpeas sprout as source of protein could be added in the best oyek without altering its overall preference. The result of this research showed the chemical composition of the best oyek compared to oyek control were significant different, esspecially protein. The protein of the best oyek increased 4.9 times compared to control. The lactic acid bacteria decreased for processing growol to oyek. The lactic acid bacteria of the best oyek was higher than control, that were 3.10 x 10 1(CFU/g sampel) respectively. Keywords: Oyek, protein, lactic acid bacteria, germination, cowpea 3 and 4.0 x 10 1 ABSTRAK Oyek atau growol yang dikeringkan adalah makanan tradisional dari Kulonprogo Yogyakarta yang dibuat dari ubi kayu/ singkong melalui tahap fermentasi secara spontan dengan cara perendaman dalam air, selanjutnya dicetak, dikukus menjadi growol dan dikeringkan. Oyek dapat dimanfaatkan sebagai pangan pokok alternatif pengganti beras, namun kadar proteinnya lebih rendah daripada beras. Penelitian ini bertujuan untuk menentukan oyek perlakuan terbaik yang dibuat dengan variasi penambahan tepung kacang tunggak yang dikecambahkan dan tidak dikecambahkan berdasarkan tingkat kesukaannya. Selain itu, penelitian ini ditujukan untuk menentukan komposisi kimia proksimat khususnya peningkatan kadar protein dan kandungan bakteri asam laktat (BAL) oyek terbaik dengan penambahan kacang tunggak dibandingkan oyek tanpa penambahan kacang tunggak (kontrol). Hasil penelitian menunjukkan bahwa oyek terbaik yang diterima panelis dan tingkat kesukaannya tidak berbeda nyata dengan kontrol yaitu oyek dengan penambahan tepung kacang tunggak yang dikecambahkan sebesar 30%. Kadar protein oyek tersebut meningkat 4,9 kali terhadap kontrol. Kandungan bakteri asam laktat menurun selama pengolahan growol menjadi oyek. Kandungan bakteri asamlaktat oyek tersebut lebih tinggi daripada kontrol yaitu berturut-turut 3,10 x 103 dan 4,0 x 101 (CFU/g sampel). Kata kunci: Oyek, protein, bakteri asam laktat, perkecambahan, kacang tunggak

There are many local legumes in Indonesia that are potential to substitute soybean as functional food. Seed germination of legumes increased protease activity that could hydrolize protein, hence the extract of legumes sprout after removal of macromolecule protein contained small peptides dan free amino acids. The aims of this research were to determine the best local legume (winged bean, velvet bean, or cowpea) sprout based on its profile of amino acid for stimulation of insulin secretion such as Leucine (Leu), Arginine (Arg), Alanine (Ala), Phenylalanine (Phe), Isoleucine (Ile), and Lycine (Lys) in the extract after removal of macromolecule protein. Legume seeds were germinated, dried, and milled become the flour. The extracts of legume sprouts were prepared by mixing the flour and aquadest, centrifugated, and removed of the protein by precipitation at pH isoelectris. The extracts after removal of the macromolecule protein were analyzed for the total solid, soluble protein, and the profile of amino acid for stimulation of insulin secretion by HPLC. The result of this research showed that the extract of legumes sprout contained soluble protein and amino acid for stimulation of insulin secretion. The content of amino acids in the extract after removal of the protein of winged bean, velvet bean, cowpea sprouts and soybean seed as a control were 142,00; 206,40; 183,00; and 129,00 µg/ml for the Ala; 627,00; 1604,80; 524,00; and 422,40 µg/ml for the Arg; 136,00; 340,00; 124,20; and 119,40 µg/ml for the Phe; 122,80; 322,80; 104,60; and 100,40 µg/ml for the Ile; 190,80; 440,80; 136,40; and 168,00 µg/ml for the Leu; 340,40; 748,40; 177,00; and 256,40 µg/ml for the Lys respectively. Based on the data, the velvet bean was chosen as the best legume due to the contain of amino acids for stimulation of insulin secretion was higher than the other legumes. Keywords: local legumes, sprout, amino acid, stimulation, insulin ABSTRAK Indonesia memiliki kacang-kacangan lokal yang berpotensi menggatikan kedelai sebagai pangan fungsional. Perkecambahan kacang-kacangan meningkatkan aktiviyas protease yang dapat menghidrolisis protein, sehingga ekstrak kecambah kacang-kacangan sesudah pemisahan protein mengandung peptida sederhana dan asam amino bebas. Tujuan penelitian ini adalah untuk menentukan jenis kecambah kacang-kacangan lokal ( kecipir, kara benguk, atau tunggak) terbaik berdasarkan profil asam amino penstimulasi sekresi insulin, yaitu kandungan alanin (Ala), arginin (Arg), fenilalanin (Phe), isoleusin (Ile), leusin (Leu) dan lisin (Lys).Biji kacang-kacangan dikecambahkan, dikeringkan dan digiling sehingga menjadi tepung. Ekstrak kecambah kacang-kacangan diperoleh dengan cara pencampuran tepung dan aquades, sentrifugasi dan pengendapan protein pada pH isoelektris. Ekstrak kecambah kacang-kacangan sesudah pemisahan makromolekul protein dianalisis kadar padatan total, protein terlarut dan profil asam amino penstimulai sekresi insulin menggunakan HPLC. Hasil penelitian menunjukkan bahwa ekstrak kecambah kacang-kacangan mengandung protein terlarut dan asam amino penstimulasi sekresi insulin. Kandungan asam amino tersebut dalam ekstrak kecambah kecipir, kara benguk, tunggak, dan biji kedelai sebagai kontrol berturut-turut mulai dari kadar Ala yaitu 142,00; 206,40; 183,00; dan 129,00µg/ml; kadar Arg yaitu 627,00; 1604,80; 524,00; dan 422,40µg/ml; kadar Phe yaitu 136,00; 340,00; 124,20; dan 119,40µg/ml; kadar Ile yaitu 122,80; 322,80; 104,60; dan 100,40µg/ml; kadar Leu yaitu 190,80; 440,80; 136,40; dan 168,00µg/ml; kadar Lys yaitu 340,40; 748,40; 177,00; dan 256,40µg/ml ekstrak. Berdasarkan data tersebut, kacang kara benguk dipilih sebagai kacang-kacangan terbaik karena kadar asam-asam amino penstimulasi sekresi insulinnya lebih tinggi dibandingkan jenis kacang-kacangan yang lain. Kata kunci: kacang-kacangan lokal, kecambah, asam amino, stimulasi, insulin

The aims of this research were to determine the best of local legume sprout as raw material of meat analog, based on its texture, sensory (preference properties), and the ratio of arginine/lysine, compared to meat analog from soybean. Meat analogs were made of protein of local legumes sprout, which were velvet beans, cowpeas, and winged beans that had been germinated for 48, 36 and 24 hr respectively. The protein of velvet beans, cowpeas, and winged beans sprout for meat analog production were extracted at pH 9 and precipitated at pH 4, 5, and 5 respectively. Hence their products were analyzed the texture, the sensory properties (the hedonic scales of color, texture, odor, taste, and overall), and the ratio of arginine/lysine. The characteristics of meat analog from the legumes sprout were compared to meat analog from soybean for determination of the best legume sprout as raw material of meat analog. The result of this research showed the properties of meat analog from winged bean and cowpeas sprouts were better than velvet beans sprout. The meat analog from soybean was still better than meat analog from the local legumes sprout, especially its texture. The arginine content, that was known as hypocholesterolemic and hypoglycemic component, of meat analog from cowpeas sprout was lower than meat analog from soybean, but its ratio of arginie/lysine was not signifi cantly different. While the ratio of arginine/lysine of meat analog from the other legumes sprout were lower than meat analog from soybean. Therefore the meat analog from cowpeas sprout was chosen as the best product and was potential as functional food especially for reducing blood cholesterol. Keywords: Meat analog, sprout, local legumes, arginine/lysine ratio ABSTRAK Tujuan penelitian ini adalah untuk menentukan jenis kecambah kacang-kacangan lokal terbaik sebagai bahan baku kedelai berdasarkan tekstur, sifat sensoris, dan rasio arginin/lisin dibandingkan meat analog dari biji kedelai. Meat analog dibuat dari protein berbagai kecambah kacang-kacangan lokal, yaitu kacang kara benguk, tunggak, dan kecipir yang dikecambahkan berturut-turut selama 48, 36 dan 24 jam. Protein kecambah kacang kara benguk, tunggak dan kecipir untuk memproduksi meat analog diekstraksi pada pH 9, selanjutnya dipresipitasi berturut-turut pada pH 4, 5, dan 4. Produk-poduk yang diperoleh dianalisis tekstur, sifat sensoris (tingkat kesukaan terhadap warna, tekstur, bau, rasa dan keseluruhan), dan rasio arginin/lisin. Karakteristik meat analog dari berbagai kecambah kacang-kacangan lokal tersebut dibandingkan dengan meat analog dari biji kedelai untuk menentukan jenis kecambah terbaik sebagai bahan dasar meat analog. Hasil penelitian menunjukkan bahwa karakteristik meat analog kecambah kacang tunggak dan kecipir lebih baik dibandingkan meat analog dari kecambah kara benguk. Meat analog dari biji kedelai masih lebih baik daripada meat analog dari kecambah kacang-kacangan, khususnya teksturnya. Kandungan arginin yang diketahui sebagai komponen hipokolesterolemik dan hipoglisemik pada meat analog kecambah kacang tunggak ternyata lebih rendah daripada meat analog kedelai, tetapi rasio arginin/lisinnya tidak berbeda nyata. Sedangkan rasio arginin/lisin meat analog dari kecambah kacang-kacangan lainnya lebih rendah daripada meat analog dari biji kedelai. Oleh karena itu meat analog dari kecambah kacang tunggak dipilih sebagai produk terbaik dan berpotensi sebagai pangan fungsional utamanya untuk menurunkan kolesterol darah. Kata kunci: Meat analog, kecambah, kacang-kacangan lokal, rasio arginin/lisin

Meat analog is usually made of soybean protein. The local legumes (i.e. cowpeas) could be used as the source of protein that substitute soybean protein for meat analog raw material. The objective of this research was to produce meat analog that was made of protein from local cowpeas. Cowpeas seed was germinated for 12 haur that was due to increasingprotein content. The protein of cowpeas was extracted at pH 9 and precipitated at pH 4. Meat analog from the protein ofgerminated cowpeas was treated by the variation of fat additions that were 1, 2 and 3 gram per 50 gram of protein isolat.Meat analog was analyzed physical (texture and color) and sensory (hedonic test) properties. The result of this researchshowed that germination of cowpeas seed could increased protein from 11.70 % (db) to 15.81 % (db). Based on thesensory properties comparison between meat analog of soybean protein and meat analog of cowpeas protein showedthat the addition of 2 gram of fat was the best variation. The texture, deformation and the color (redness, yellowness andblueness) of the meat analog from germinated cowpeas were 0,89 (N), 8.56 %, 4.75, 1.50, 0 respectively. ABSTRAK Pada umumnya meat analog dibuat dari protein kedelai. Kacang tunggak (Vigna unguiculata) merupakan jenis kacang- kacangan yang belum banyak dimanfaatkan, oleh kerena itu dalam penelitian ini kacang tunggak diolah menjadi meat analog. Tujuan penelitian ini adalah manghasilkan meat analog protein kecambah kacang tunggak yang disukai panelis. Biji kacang tunggak dikecambahkan selama 12 jam untuk meningkatkan kadar proteinnya, selanjutya protein kacang tunggak diekstraksi pada pH 9, dan diendapkan pada pH 4. Meat analog dari protein kecambah kacang tunggak dibuat dengan variasi lemak yaitu 1,2,3 gram untuk setiap 50 gram isolate protein. Meat analog yang dihasilkan dianalisissifat fisik : meliputi warna, tekstur, aroma, rasa, dan kesukaan keseluruhan. Hasil penelitian menunjukkan bahwa perke-cambahan biji kacang tunggak selama 12 jam dapat meningkatkan kadar protein dari 11,70 % (db) menjadi 15,81 %(db). Berdasarkan perbandingan sifat sensoris tingkat kesukaan antara meat analog protein kecambah kacang tunggak dengan kedelai diketahui perlakuan penambahan lemak 2 gram merupakan perlakuan terbaik. Nilai tekstur kekerasan, deformasi dan warna redness, yelowness, blueness dari meat analog protein kecambah kacang tunggak berturut-turut :0,89 (N), 8,56 %, 4,75, 1,50, 0,00.